How To Make Delicious – Karnataka’s Famous Keema Curry At Home

Karnataka’s famous Keema Curry is a flavorful dish made with minced meat, aromatic spices, and a touch of South Indian flair. Here’s an easy recipe to recreate it at home! 🍛

🌟 Ingredients:

• Minced Meat (Keema): 500g (mutton or chicken)
• Oil: 3 tbsp (coconut oil or regular cooking oil)
• Onions: 2 large, finely chopped
• Tomatoes: 2 medium, chopped
• Ginger-Garlic Paste: 1 tbsp
• Green Chilies: 2, slit
• Curry Leaves: 1 sprig
• Fresh Coriander Leaves: For garnish

Spices:

• Mustard Seeds: 1 tsp
• Cumin Seeds: 1 tsp
• Turmeric Powder: ½ tsp
• Red Chili Powder: 1 tsp
• Coriander Powder: 1 tbsp
• Garam Masala: ½ tsp
• Fennel Powder (optional): ½ tsp
• Salt: To taste

For Extra Flavor:

• Fresh Coconut (grated): 2 tbsp (optional)
• Tamarind Extract or Lemon Juice: 1 tsp (optional)

🥘 Instructions:

1. Heat Oil:
   • In a pan, heat oil and add mustard seeds. Let them splutter.
   • Add cumin seeds, green chilies, and curry leaves. Sauté for 30 seconds.
2. Sauté Onions:
   • Add finely chopped onions and cook until golden brown.
3. Add Ginger-Garlic Paste:
   • Sauté until the raw smell disappears.
4. Cook the Masala:
   • Add tomatoes and cook until they soften and oil separates.
   • Stir in turmeric, red chili powder, coriander powder, fennel powder, and salt. Cook for 2 minutes.
5. Add the Keema:
   • Add minced meat and mix well, ensuring the masala coats the meat evenly.
   • Cook on medium heat, stirring occasionally, until the meat releases its juices and starts browning (about 8-10 minutes).
6. Simmer:
   • Add a little water (½ cup) and cover the pan. Cook for 15-20 minutes on low heat until the keema is fully cooked and the flavors meld.
7. Finish:
   • Stir in garam masala and fresh coconut (if using). Cook for 2 more minutes.
   • Add tamarind extract or lemon juice for a tangy twist.
8. Garnish and Serve:
   • Sprinkle fresh coriander leaves on top and serve hot with dosa, parotta, or steamed rice.🍽️

Here’s a full meal plan to make your Keema Curry feast unforgettable.

🌟 Starter:

Masala Fry Eggs: 🥚

• Boil eggs, slice them in half, and lightly fry in a bit of oil with salt, pepper, and chili powder.
• Serve hot with a sprinkle of coriander.

🥘 Main Course:

Karnataka-Style Keema Curry:

• Follow the keema curry recipe we discussed earlier.
• Serve with fresh coriander and a wedge of lemon.

Neer Dosa or Parotta: 🫓

• Neer Dosa: Soak 1 cup rice for 4 hours, blend with water and salt into a thin batter, and make soft, lacy dosas.
• Parotta: Use frozen Kerala parottas if you’re short on time, or make them fresh with flour, water, salt, and oil, folding layers before cooking.

Kachumber Salad: 🥗

• Dice onions, tomatoes, and cucumber. Toss with lemon juice, salt, and a pinch of chili powder.

Raita: 🥒

• Mix yogurt with grated cucumber, roasted cumin powder, and salt. Chill before serving.

🧁 Dessert:

Kesari Bath: 🌼
Ingredients:

• Semolina (½ cup), sugar (1 cup), ghee (¼ cup), saffron, cashews, and raisins.

Steps:

1. Roast semolina in ghee until golden.
2. Boil 1½ cups of water, add saffron, and pour it into the semolina.
3. Stir, add sugar, and cook until thick. Top with fried cashews and raisins.

🥂 Drink:

Panaka (Jaggery-Lime Cooler): 🍋
Ingredients:

• Jaggery (½ cup), water (4 cups), lemon juice (2 tbsp), cardamom, and pepper.

Steps:

1. Dissolve jaggery in water, add lemon juice, crushed cardamom, and a pinch of pepper.
2. Serve chilled!

☕ Finisher:

Filter Coffee:

• Brew strong South Indian filter coffee and serve in a steel tumbler and dabarah for authenticity.